Category: Weekly Whet (Page 1 of 16)

While doing my due diligence into The James Beard Foundation, I stumbled upon this beautiful cocktail on their website, and a story within the story. Audrey Saunders is considered a revolutionary in the world of mixology and opened the Pegu Club in Manhattan in 2005. There’s much to say about this amazing woman and I hope to have some interaction with her at some point. In case you’re interested, check out this site and just think about it. Pegu Club

This refreshing, elegant libation is a tribute to the Beaux-Arts Neoclassical architectural movement of the late 1800s in France, an era in which sipping pastis was quite fashionable. The “pearl” refers to the visual opacity of the drink, an effect referred to as “louching,” which naturally occurs when any anise-flavored liqueur or spirit meets water.

Ingredients
¾ ounce fresh lime juice
¾ ounce cane syrup
1 sprig spearmint
2 ounces Plymouth Gin
¼ ounce Pernod Classic Pastis
Lime and mint for garnish

Method
Combine the lime juice, cane syrup, and mint sprig in a cocktail shaker. Muddle the ingredients. Next, add the Pernod and gin. Fill the shaker to the top with ice and shake well. Double strain into a chilled cocktail glass. Garnish with a lime wheel and mint sprig.

This was a new one for me….I like surprises and this lovely liquer! We didn’t have a hard time finishing off this beauty and it went really well with Adam Allison’s “Shadow Soup!” Per Meletti’s website: “With hints of violet, saffron, caramel, and an array of spices, this is a subtly bitter and beautifully balanced liqueur perfect for enjoying after a meal.”

They got that right!

This is just one of the many gorgeous libations presented by Master Sommelier, Josep Roca of El Cellar de Can Roca! He actually suggested a Riesling or Cava as our Whet when on the show, but I like this one better. Why? Well, his nickname is Pitu, which is synonomous with Pepe! So there!!!! Below is a lovely photo from Debby Emblom Wolvos of the wines served during just one of the dinners at Four Seasons Troon – Talavera! Whoa…

Once again, Christina Barruetta comes to the plate with another wonderful concoction. Love this gal!!!

The Fog Cutter is a classic tiki drink, a deceptively easy-sipper that hides a punch of rum, brandy, and gin. This version is from one of my favorite cocktail books, “101 Tropical Drinks”, by Phoenix’s Kim Haasarud, who is also a James Beard-honored mixologist and co-founder of Arizona Cocktail Week. It’s even better made with fresh juice from Arizona-grown lemons and oranges.

2 oz fresh orange juice
1 oz fresh lemon juice
1-1/2 oz silver rum
1/2 oz brandy
1/2 oz gin
1/2 oz orgeat
1/4 oz sherry as a floater (I like to use amontillado)

Shake all ingredients except for sherry, strain, and serve in a tall glass filled with ice. Float sherry on top and garnish.

Christina Barrueta

Freelance Food, Beverage, and Travel Writer
Arizona Culinary Hall of Fame 2016 Food Writer of The Year
AZ Foothills Magazine Winner of Best Local Food Website 2016
Write On Rubee
http://www.writeonrubee.com/

Lately, for some reason, we’ve been getting 2, two, too times the fun!! Mixologists abound with multiple interesting imbibements for me and the crew! Geez, I don’t think Emily and I can take it….HAHAHAHAHAHA!! Thanks to FnB God Patrick Wilson…who is as charming and funny as he is talented.

Jaliantro Margarita
2OZ Blanco Tequila
1.5OZ Fresh Lime Juice
1OZ Agave Nectar

Muddle 2 jalapeño rings and 4-5 leaves of cilantro with tequila. Add lime juice and agave nectar shake and double strain into martini glass with no ice. 1 jalapeño ring and 1 cilantro leaf garnish.

House Infused Watermelon Habanero Margarita
2OZ Infused Watermelon Habanero Tequila
1OZ Pureed Watermelon
1.5OZ Fresh Lime Juice
1OZ Agave Nectar

Shake and Strain into stemless Martini Glass then add ice. 2 frozen watermelon cubes as garnish.

Watermelon Habanero Infusion
1 bottle (1 liter) Blanco Tequila
1/2 seedless medium size watermelon
2 Habaneros
1 lime rind

Pour bottle of tequila into jar, cut watermelon into cubes and remove the rind, cut the top of the habanero off and remove seeds, put in rind of lime. Let sit with lid on for 7 days at room temperature. Stir once daily. After 7 days strain new tequila from fruit.

The first taste of this French Martini reminded me of my mother’s strawberry, rhubarb upside down cake. YES, it was that convincing. Keith and I had the most wonderful ‘encounter’ with Colby Emerson at Josephine’s in Flagstaff last Sunday evening. He is the ‘head boy’ and we enjoyed his company and his expertise immensely. So much so, that I asked if he’d like to come down and be on the show in 2 days time! Well, you know by now what is answer was to that question! New Friends…..YAY!!!!

French Martini

2 oz. Absolute Vanilla Vodka
3/4 oz. Chamborgue Raspberry Liqeur
Pineapple Juice to taste
Serve up, shaken vigorously.
Garnish Options: Lemon Twist, Pineapple Slice, Raspberries, Nothin’